Place eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10 minutes. Transfer eggs to a bowl of ice water to stop cooking and cool for at least 5 minutes.
Gently tap each egg on the countertop to crack the shell, then peel carefully under running cold water until all shells are removed, revealing smooth white egg halves.
Slice eggs in half lengthwise with a sharp knife. Use a teaspoon or small spoon to carefully scoop out the yolks into a mixing bowl, keeping the whites intact.
Add mayonnaise, mustard, salt, and pepper to the yolks. Use a fork to mash and mix until the mixture is smooth and creamy, with a uniform pale yellow color.
Spoon or pipe the yolk mixture back into the hollowed egg whites, filling each half generously. Arrange the filled eggs on a serving plate.
Sprinkle a pinch of paprika over each deviled egg for garnish and serve immediately or refrigerate until ready to serve.
